Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Graham Purnell"'
Publikováno v:
International Journal of Refrigeration. 117:81-93
Specially designed refrigerated retail display cabinets are used in shops throughout the world to display frozen foods. In order to maintain the quality of the frozen food in these cabinets’ temperatures must be tightly controlled. Considering thei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f15a885d2dcfe173852385807ab7a2ff
https://doi.org/10.1016/j.ijrefrig.2020.04.017
https://doi.org/10.1016/j.ijrefrig.2020.04.017
Publikováno v:
Food and Bioprocess Technology. 10:2113-2122
The use of Oscillating Magnetic Fields (OMF) during freezing has been advocated by some for preserving the intrinsic ‘fresh’ qualities of the subsequently thawed food. This paper describes studies to investigate the effects of a range of differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::961e836ebd76c5ad0a1d0f091ca6f188
https://doi.org/10.1007/s11947-017-1983-3
https://doi.org/10.1007/s11947-017-1983-3
Publikováno v:
Food and Bioprocess Technology. 8:1616-1634
Freezing is a very well-established food preservation process that produces high quality nutritious foods with a long storage life. However, freezing is not suitable for all foods, and freezing can cause physical and chemical changes in some foods th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7484c078e4b570399ac9513ffa154bed
https://doi.org/10.1007/s11947-015-1542-8
https://doi.org/10.1007/s11947-015-1542-8
This chapter discusses the many factors relating to the design and operation of a domestic microwave oven, and the product being heated, that affect the temperatures reached in the product, their uniformity, and their repeatability when heated in a d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abab241b910c9bf6108d5d4693d22789
https://doi.org/10.1016/b978-0-08-100528-6.00014-0
https://doi.org/10.1016/b978-0-08-100528-6.00014-0
Thawing and tempering have received much less attention in the literature than most other food processing operations. In commercial practice there are relatively few controlled thawing systems compared with chilling and freezing systems.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8c24e3df68427e9fe172329ec2aa9f0
https://doi.org/10.1016/b978-0-08-100528-6.00012-7
https://doi.org/10.1016/b978-0-08-100528-6.00012-7
Publikováno v:
Food and Bioprocess Technology. 7:1219-1234
Freezing is a very well established food preservation process that produces high-quality nutritious foods that offer the advantage of a long storage life. However, freezing is not suitable for all foods, and freezing does cause physical and chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87810f1c67e73aa3edddd0f0f85b6b89
https://doi.org/10.1007/s11947-014-1293-y
https://doi.org/10.1007/s11947-014-1293-y
Publikováno v:
Food and Bioprocess Technology. 7:2093-2101
The objective of this study was to directly compare the antimicrobial effect of acidified sodium chlorite (ASC), chlorine dioxide (CD), peroxyacetic acid (PAA) and tri-sodium phosphate (TSP) on naturally occurring Campylobacter, Enterobacteriaceae an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99de97b70de041f7b9cae2a765b641eb
https://doi.org/10.1007/s11947-013-1211-8
https://doi.org/10.1007/s11947-013-1211-8
Publikováno v:
Trends in Food Science & Technology. 22:14-20
The food industry presents an important area to apply new technology and automation. Especially, food ordering processes, that describe the transition of products’ physical arrangement from disarray to a structural order, play a major role and will
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::766ba4a9f796f40ca9da5d9cf004d9ca
https://doi.org/10.1016/j.tifs.2010.10.003
https://doi.org/10.1016/j.tifs.2010.10.003
Publikováno v:
Industrial Robot: An International Journal. 37:562-570
PurposeThis paper aims to introduce and identify a new 3D handling operation (bin picking) for natural discrete food products using food categorisation.Design/methodology/approachThe research shows a new food categorisation and the relation between f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0f34e3bb0d9a5e9db1092d7ded46814
https://doi.org/10.1108/01439911011081713
https://doi.org/10.1108/01439911011081713
Publikováno v:
Industrial Robot: An International Journal. 37:527-531
PurposeThis paper aims to represent a novel framework for optimization of robotic handling from disarray to structure where the products are randomly distributed on a surface, the initial location of the products are known (with the aid of image proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dfaa6d72dafa604f315f97b518f782b
https://doi.org/10.1108/01439911011081678
https://doi.org/10.1108/01439911011081678